Chocolate + Zucchini = Chochini!
Yes, that delicious looking chocolate cake is actually loaded with zucchini! Not that it’s healthy or good for you in anyway, other then it might make you feel happy.
I never did understand why some people think that feeding their family things like zucchini bread/cake is a way to “sneak vegetables into their diet”. Besides the fact that a zucchini is a fruit (Don’t believe me? Let me Google it for you!) it’s not exactly healthy with all that fat and sugar is it? So don’t let the shredded zucchini in this cake fool you into thinking you are doing yourself or anyone you serve it to any favors health wise. Unless it’s for emotional health, this cake it’s pure chocolate indulgence with a hint of spice that is sure to make you smile!
- 3 cups shredded raw zucchini (about a pound before shredding)
- 1 & 1/2 cups/200g grams) all-purpose flour
- 3/4 cup/65g unsweetened cocoa powder (I used dutch processed but natural is fine too)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup semi-sweet chocolate chips
- 3 eggs
- 3/4 cup/180ml mild tasting oil
- 3/4 cup/150g granulated white sugar
- 3/4 cup/160g firmly packed brown sugar
- 2 tsp vanilla extract
- 4 TBSP of butter (not margarine)
- 2 TBSP corn syrup or honey
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350f, grease and flour (or spray with baking spray) a 10 to 12 cup bundt pan.
- In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon & nutmeg.
- In a small bowl, toss the chocolate chips with a few tablespoons of the flour mixture, until they are well coated.
- In the bowl of a stand mixer, use the paddle attachment to beat the eggs & sugars until light and doubled in volume (about 5 minutes).
- Beat the oil and vanilla into the egg mixture, until well blended.
- Add the flour mixture all at once and beat it in on low speed until just combined.
- Add the zucchini and the chocolate chips. On the lowest speed, mix only until both well distributed throughout the batter. Then remove the paddle and hand mix the batter with a spoon or rubber spatula to check for any dry pockets.
- Spoon the batter into the prepared bundt pan and smooth over so it’s level.
- Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center of the cake, comes out clean.
- Once baked, place cake in the pan onto a baking rack to cool for about 20 minutes, then invert onto the cooling rack to cool completely.
- Put the butter and syrup into a deep microwavable bowl or jug, heat on full power until the butter is completely melted (the syrup will cause it to boil quickly).
- Add the chocolate chips and whisk until the chocolate is melted and the mixture is very smooth. Cool for 5 minutes, whisking occasionally.
- Drizzle over the cooled cake, wait 30 minutes before slicing so the icing can to set.
Makes 1 Bundt Cake – 12 Servings
- I did not wait the full 30 minutes before I sliced this cake and the icing was still melty… strangely, no one complained.
- This cake keeps well at room temperature for several days, as long as you keep it covered and the room is relatively cool.
- I personally think this cake tastes better the day after it’s made.